Grilled Yellowtail Snapper Fillets with Red Chile Butter

1/4 cup butter or margarine
2 tablespoons ground red chile
1 1/2 to 2 pounds fresh yellowtail or red snapper fillets
fresh lime wedges

In a pan, melt the butter and add the ground red chile to it. Marinate the
fish in this mixture while the coals are getting hot.
Grill the fish, basting frequently with the chile butter, until done,
about 10 minutes.
Serve with lime wedges.
Makes 4 to 6 servings


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